One-Pan Mexican Nacho Bake with Beef and Veggies

One-Pan Mexican Nacho Bake with Beef and Veggies

PREP TIME

10 mins minutes

COOK TIME

20 mins minutes

YIELDS

4

Ingredients

500g beef mince

1 onion, diced

1–2 cups chopped veggies (think capsicum, zucchini,
mushrooms, corn — whatever you’ve got!)

 1 can crushed tomatoes

 1 can red kidney or black beans (drained)

 1 tbsp TSP Tex Mex Spice Blend

 Salt & pepper to taste

 2 handfuls corn chips

 1 cup grated cheese (cheddar, tasty, or Mexican blend)

 To serve (optional):

 Sliced avocado

 Fresh coriander

 Lime wedges

 Sour cream or Greek yogurt

Memories

Growing up, Monday nights were always a scramble — back to school, back to routine, back to “what’s for dinner?” That’s when my mum would pull out a tray of nachos, loaded with flavour and warmth, and somehow the whole day would melt away at the dinner table.

This recipe is my way of recreating that magic — but with a little global twist using The Spice People’s Tex Mex Spice Blend. It’s bold, hearty, and exactly what your Monday night needs.

Directions

Preheat oven to 180°C fan-forced.

Cook the filling:

Heat olive oil in a large oven-safe skillet or deep pan. Add
chopped onion and sauté 2–3 mins. Add minced beef and cook until browned

Add chopped fresh veggies — whatever you’ve got — and
sauté until just softened (about 5–7 mins).

Add beans, tomatoes, Tex Mex Spice Blend, and salt. Simmer
for 5–10 minutes to let flavours come together.

 Layer it up:

Sprinkle some cheese into the mix.

Top with a layer of corn chips, then cover with more cheese.

 Bake:

Place the pan in an oven for 10–15mins until the cheese is melted and
golden.

 Serve:

Bring it straight to the table and top with avo, yogurt or
sour cream, and coriander. Add lime wedges if you have them.

Let everyone dig in — dinner is done, and you didn’t break a
sweat.